1. Bottle gourd - Peel the gourd and cut off from both ends. Cut into 1-1/2” length circles.Cut all the gourd circles into 1/4” thick matchsticks by cutting lengthwise and then perpendicular - like you would for french fries.
  2. Shrimp - To the d-veined and peeled raw shrimp, add 3/4 tsp salt and 1/2 tsp turmeric powder. With clean hands, mix well and leave it for 10 minutes.Then Fry the prawns in a little oil till it gets the red color and half cooked.
  3. To the same pan, add 1 tbs oil and heat for about 30 seconds. Add the Onion seeds and whole red chilli. Allow the spices to crackle for a few seconds and once they begin to turn a slight golden brown, quickly add the bottle gourd stir immediately. Add 1 tsp salt & 1/4 tsp turmeric & stir.
  4. On low heat, cover with a tight lid & cook for about 20 minutes. Remove the lid & stir.cook till the gourd is soft. Once the gourd is cooked it will shrink considerably and release its moisture so the vegetable may have a lot of liquid.Add turmeric powder,green chilis, sugar and salt. Taste and adjust seasonings.
  5. Saute on medium- high heat till almost all of the liquid is absorbed and the vegetable is moist but not soupy.
  6. Add the sauteed shrimp and stir.Cover with a lid and rest for 5 minutes so the shrimp finish cooking in the steam. Serve hot with steamed rice.
Lau Chingri (A Bengali Style Bottle gourd and Shrimp Dish)